EP1406510B1 - Modifizierte molke, verfahren zur herstellung, verwendung und die modifizierte molke enthaltendes brotbereitungsprodukt - Google Patents

Modifizierte molke, verfahren zur herstellung, verwendung und die modifizierte molke enthaltendes brotbereitungsprodukt Download PDF

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Publication number
EP1406510B1
EP1406510B1 EP02764985A EP02764985A EP1406510B1 EP 1406510 B1 EP1406510 B1 EP 1406510B1 EP 02764985 A EP02764985 A EP 02764985A EP 02764985 A EP02764985 A EP 02764985A EP 1406510 B1 EP1406510 B1 EP 1406510B1
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EP
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Prior art keywords
whey
lactose
bread
modified
proteins
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Expired - Lifetime
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EP02764985A
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English (en)
French (fr)
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EP1406510A1 (de
Inventor
Jérôme Souppe
Joel Prodhomme
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Laitiere Europeenne SA
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Laitiere Europeenne SA
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • C12Y304/22—Cysteine endopeptidases (3.4.22)
    • C12Y304/22002—Papain (3.4.22.2)
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/023—Lactose hydrolysing enzymes, e.g. lactase, B-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/343—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of dairy proteins

Definitions

  • the present invention relates to a modified whey, its method of preparation, its application in the field of bread products and products of bread making comprising said modified whey.
  • the staling of bread is mainly due to the demotion of starch, which results from the formation of hydrogen bonds between the hydroxyl groups of the glucose residues of starch.
  • industrial bread products such as breads brioche breads, sponge cakes, country bread or pastries harden quickly.
  • Whey is the residual liquid obtained after protein extraction and fat from milk or whey.
  • whey There are generally two categories of whey, depending on whether its acidity is lower or higher than 1.8 g of lactic acid / l: the sweet whey from the manufacture of cooked or uncooked pressed cheese (emmenthal, saint-paulin etc.) and acid whey, made from other cheeses obtained from mixed or lactic coagulation (soft pasta, fresh pasta).
  • the average composition of the sweet whey is indicative, for 61 g of dry matter per kg of whey, 42 48 g of lactose, 8 g of protein, 2 g of fat, 5 to 7 g of minerals, 1 to 5 g of acid lactic and the rest in minerals and vitamins.
  • initial whey means whey as defined above. We will prefer sweet whey, as it is easier to dry.
  • the temperature and the duration of step e) is a function of the enzyme cocktail used; the conditions are in particular 90 ° C for 30 minutes.
  • the process for preparing the modified whey according to the invention can include one or more complementary steps to concentrate the whey modified obtained in step e).
  • the method of preparation of the whey comprises an additional step f) of concentration of the modified whey obtained in stage e) to obtain a 50-60% concentrate of dry extract, preferably 55%.
  • the subject of the present invention is also a modified whey, obtainable by the process described above and characterized in that it comprises a quantity of lactose of between 10 and 50% by weight of the amount by weight initially present and a quantity of proteins representing not more than 80% by weight of amount of protein initially present.
  • the modified whey according to the invention may be in the form liquid, in the form of concentrate or dry powder.
  • said modified whey preferably comprises an amount of lactose representing 35% by weight of the amount initially present in the unmodified initial whey.
  • the present invention also relates to the use of whey modified form of the invention as a bakery enhancer.
  • the present invention furthermore relates to a bread-making product comprising modified whey according to the invention.
  • Said bread product is advantageously sandwich bread, a sponge cake, a bread with poolish or a bread type hamburger.
  • said bread product further comprises at least one of the following additives: lupine flour, amylase or any product resulting from the fractionation of milk fat, in particular cholesterol or retentate of buttermilk.
  • EXAMPLE 1 Process for the preparation of modified whey
  • the whey is solubilized by heating at 60-70 ° C a solution of whey, then concentrated in vacuo to 60% dry extract, and gently cooled to 4 ° C (in 48-72 hours) to obtain a crystallized product which makes it possible to separate crystallized lactose from delactosed whey.
  • the temperature of the medium is then raised to 45 ° C. and 200 g of citrate trisodium are added.
  • the pH is finally adjusted to 7 with 30% sodium hydroxide.
  • 40 g of sodium metabisulphite, 40 g of papain (PROTEASE® V100 marketed by DSM), 40 g of Bacillus licheniformis alkaline protease (DELVOLASE® marketed by DSM) and 20 g of fungal protease (commercially available Amano M protease) are added. by UNIPEX) to the reaction medium to effect hydrolysis for 2 h at 45 ° C.
  • the temperature is raised to 90 ° C. for 30 minutes.
  • the medium is cooled to 4 ° C. before being concentrated by evaporation under vacuum to a dry extract of 55%.
  • Example 1 The product obtained in Example 1 is used in a sandwich bread recipe in comparison with NOVAMYL® and a control without a technological aid: WITNESS Trial with Novamyl® alone Novamyl® test and modified whey Flour (g) 500 500 500 Water (g) 250 250 250 Butter (g) 100 100 100 Yeast (g) 25 25 25 Sugar (g) 20 20 20 Salt (g) 6 6 6 Novamyl® (mg) 0 20 2 Concentrated modified whey (g dry extract) 0 0 4
  • the recipe also includes one egg for 500 g of flour.
  • propionate Calcium is added for 500 g of flour.
  • Each bread is made from 400 g of dough put in mold for 40 minutes of growth at 35 ° C followed by cooking for 25 minutes at 230 ° C in a floor oven. After cooking, the loaves are allowed to cool for a few hours at room temperature before to be packed under plastic.
  • the modified whey according to the invention is incorporated during the preparation of a sponge cake: 8 eggs are mixed with 250 g sugar in a bowl at 30 ° C. The mixture is whipped for 10 minutes at speed 3 then for 10 minutes at speed 2 until a ribbon is obtained. 250 g of flour are then added gently and the whole is put in mold and put in a temperature of 190 ° C immediately in a floor oven for 30 minutes of cooking.
  • the whole is kneaded for 20 minutes at maximum speed in a beater HOBBART with pigtail.
  • the dough is divided into dough pieces of 110 g and put in mold to 25 ° C for 1 hour of preparation (rest period of the dough before cooking; period takes place the fermentation parsley).
  • the dough pieces are finally baked at 240 ° C for 12 minutes.
  • the pasta obtained is put into a bin for 1 hour of pointing: rest period of the dough which follows the kneading and allows a first fermentation step of the yeast and structuring of the dough; 400 g dough pieces are weighed and slightly basted for relaxation 15 minutes. They are then molded for 1.5 hours of primer at 25 ° C and to obtain 85% relative humidity. The cooking is finally carried out in an open mold at 230.degree. minutes. The demolding takes place just after cooking for a 3h bleed.
  • the modified serum is that described in Example 1.
  • BREWERS AMYLIQ® is a bacterial amylase derived from Bacillus amyloliquefaciens and marketed by DSM France.
  • Sandwich breads with poolish were manufactured as described in Example 5. The following tests were carried out which are differentiated by the incorporation of ingredients likely to slow the staling of the product: mg of dry extract / Kg of flour WITNESS Trial 1 Trial 2 NOVAMYL® 0 40 0 Modified whey of Example 1 0 0 4000 Flour of lupine 0 0 3000 BREWERS AMYLIQ® 0 0 0.05
  • Cholesterol is extracted from milk and marketed by CORMAN (Belgium).
  • Sandwich breads with poolish were manufactured as described in Example 5. The following tests were carried out which are differentiated by the incorporation of ingredients likely to slow the staling of the product: mg of dry extract / Kg of flour WITNESS Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 NOVAMYL® 0 40 0 0 0 0 0 Modified serum of Example 1 0 0 5000 5000 5000 5000 METARIN CP® 0 0 40 0 40 0 0 BREWERS AMYLIQ® 0 0 0.2 0 0 0.2 Buttermilk UF / DF retentate 0 0 0 4000 0% 4000
  • Buttermilk UF / DF retentate is obtained from sweet buttermilk pasteurized and ultrafiltered at 54 ° C on an ORELIS® ultrafiltration 10 kD cut-off membranes by performing a volume concentration factor of 5.7, followed by diafiltration to reach a final concentration concentration factor of 7.2.
  • the retentate obtained is characterized by a dry extract of 17.4%, a protein content of 75% on dry extract, a fat content of 9% on dry extract.
  • Test 3 Test 2> Test 1>Control> Test 5> Test 4
  • EXAMPLE 12 Substitution of emulsifier by whey associated with a material fat.
  • the serum, modified according to the invention and associated with a buttermilk (BAEF marketed by CORMAN (Belgium)) was introduced with a bread-making improvizer comprising bean flour (5 g per kg of flour), the emulsifier E471 (3.5 g per kg of flour), fungal amylases and hemicellulases (0.15 g per kg of flour) and ascorbic acid (0.1 g per kg of flour) whether or not containing the E481 emulsifier enhancer formulas:
  • the firmness measurement determined with the STEVENS penetrometer, is given in Newtons.

Claims (19)

  1. Verfahren zur Herstellung einer modifizierten Molke, dadurch gekennzeichnet, dass es die folgenden Schritte umfasst:
    a) Entfernen von Lactose aus einer Ausgangsmolke durch Eindampfen der Molke zur Kristallisierung der Lactose und zum Erhalt einer konzentrierten Molke, die 55 bis 70% Trockenmasse umfasst,
    b) Hydrolyse der in Schritt a) erhaltenen Molke mit Hilfe von Lactasen, vorzugsweise bei einem pH zwischen 3 und 7 und bei einer Temperatur ≤ 40°C, bis zum Erhalt eines Lactosegehalts von 10 bis 50 Gew.-% der anfangs in der nicht-modifizierten Ausgangsmolke vorhandenen Lactosemenge,
    c) Vorbehandlung der in der in Schritt b) erhaltenen Molke enthaltenen Proteine, indem der Molke in der Wärme und bei etwa neutralem pH ein Calciumfänger zugesetzt wird,
    d) Hydrolyse der in Schritt c) vorbehandelten Proteine in der Wärme in Gegenwart wenigstens einer Endopeptidase, wenigstens einer Exopeptidase und wenigstens eines Moleküls, das in der Lage ist, Disulfidbrücken zu spalten, bis ein Gesamtproteingehalt erhalten wird, der höchstens 80 Gew.-% des Anfangsgewichts der in der nicht-modifizierten Ausgangsmolke vorhandenen Proteine darstellt, und
    e) Inaktivierung aller Enzyme, die in der in Schritt d) erhaltenen Molke vorhanden sind.
  2. Verfahren gemäß Anspruch 1, dadurch gekennzeichnet, dass die Hydrolyse gemäß Schritt b), vorzugsweise bei 37°C, in Gegenwart einer sauren Lactase, die bei einem pH zwischen 3 und 5, vorzugsweise einem pH von 4, eine optimale Aktivität aufweist, oder einer neutralen Lactase, die bei einem pH zwischen 5 und 7, vorzugsweise einem pH von 6,3, eine optimale Aktivität aufweist, erfolgt.
  3. Verfahren gemäß Anspruch 2, dadurch gekennzeichnet, dass die Lactasemenge 0,1 bis 0,5 g je 100 g Trockenmasse beträgt.
  4. Verfahren gemäß einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, dass die Vorbehandlung der Proteine gemäß Schritt c) vorzugsweise bei einer Temperatur zwischen 40 und 50°C und bei einem pH zwischen 6,5 und 7,5, vorzugsweise einem pH von 7 durchgeführt wird.
  5. Verfahren gemäß einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, dass der Calciumfänger gemäß Schritt c), der vorzugsweise in einer Menge von 1% Trockenextrakt vorliegt, ausgewählt ist aus der Gruppe bestehend aus Dinatriumcitrat, Natriumlactat und bestimmten Polyphosphaten.
  6. Verfahren gemäß einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, dass die Hydrolyse der Proteine gemäß Schritt d) vorteilhaft bei einer Temperatur von 35 bis 60°C, vorzugsweise einer Temperatur von 45°C, durchgeführt wird in Gegenwart von:
    einer Endopeptidase, ausgewählt aus der Gruppe bestehend aus einer Neutrase, Pancreatin, Delvolase oder alkalischer Protease von Bacillus licheniformis, Papain oder Protease V100 und einer neutralen Pilzprotease der Gattung Aspergillus (niger, oryzae, sojae, melleus, wentii);
    einer Exopeptidase der Gattung Aspergillus (niger, oryzae, sojae, melleus oder wentii);
    einem Molekül, das in der Lage ist, Disulfidbrücken zu spalten, ausgewählt aus der Gruppe bestehend aus Natriumdisulfit, Cystein oder einem gluthathionreichen Hefeextrakt.
  7. Verfahren gemäß einem der Ansprüche 1 bis 6, dadurch gekennzeichnet, dass Temperatur und Dauer von Schritt e) vorteilhaft 90°C und 30 Minuten betragen.
  8. Verfahren gemäß einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, dass es einen zusätzlichen Konzentrationsschritt f) für die in Schritt e) erhaltene modifizierte Molke umfasst, um ein Konzentrat mit 50-60%, vorzugsweise 55% Trockenextrakt zu erhalten.
  9. Modifizierte Molke, erhältlich mit Hilfe eines Verfahrens gemäß einem der Ansprüche 1 bis 8, dadurch gekennzeichnet, dass sie eine Lactosemenge zwischen 10 und 50 Gew.-% der anfangs vorliegenden Gewichtsmenge und eine Gesamtproteinmenge, die höchstens 80 Gew.-% der Gewichtsmenge der anfangs vorliegenden Proteine darstellt, umfasst.
  10. Modifizierte Molke gemäß Anspruch 9, dadurch gekennzeichnet, dass sie in flüssiger Form, in Konzentratform oder in Form eines Trockenpulvers vorliegt.
  11. Modifizierte Molke gemäß Anspruch 9 oder Anspruch 10, dadurch gekennzeichnet, dass sie in Konzentratform mit 50-70% Trockenextrakt vorliegt.
  12. Modifizierte Molke gemäß einem der Ansprüche 9 bis 11, dadurch gekennzeichnet, dass sie eine Lactosemenge von 35 Gew.-% der in der nicht-modifizierten Ausgangsmolke vorliegenden Anfangslactose umfasst.
  13. Verwendung der modifizierten Molke gemäß einem der Ansprüche 9 bis 12 als Verbesserungsmittel zur Brotbereitung.
  14. Verwendung einer modifizierten Molke gemäß einem der Ansprüche 9 bis 12 zur Herstellung eines Brotteigs, der eine bessere Glättung aufweist.
  15. Verwendung einer modifizierten Molke gemäß einem der Ansprüche 9 bis 12 zur Herstellung eines Brotproduktes, das eine bessere Weichheit aufweist.
  16. Verwendung einer modifizierten Molke gemäß einem der Ansprüche 9 bis 12 zur Herstellung eines Brotproduktes, das eine bessere Fähigkeit zur Wasserretention aufweist.
  17. Industrielles Brotprodukt umfassend die modifizierte Molke gemäß einem der Ansprüche 9 bis 12 in einer Menge von 0,1 bis 0,6 Gew.-%, bezogen auf die Menge an Mehl.
  18. Brotprodukt gemäß Anspruch 17, dadurch gekennzeichnet, dass es zusätzlich wenigstens einen der folgenden Zusätze umfasst: Lupinenmehl, Amylase oder jedes Produkt, das aus der Fraktionierung von Milchfett stammt, insbesondere Cholesterin oder das Retentat der Ultrafiltration von Buttermilch.
  19. Brotprodukt gemäß Anspruch 17 oder Anspruch 18, dadurch gekennzeichnet, dass es kein weiteres Emulgiermittel umfasst.
EP02764985A 2001-07-17 2002-07-15 Modifizierte molke, verfahren zur herstellung, verwendung und die modifizierte molke enthaltendes brotbereitungsprodukt Expired - Lifetime EP1406510B1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FR0109518A FR2827480B1 (fr) 2001-07-17 2001-07-17 Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie
FR0109518 2001-07-17
PCT/FR2002/002510 WO2003007731A1 (fr) 2001-07-17 2002-07-15 Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie

Publications (2)

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EP1406510A1 EP1406510A1 (de) 2004-04-14
EP1406510B1 true EP1406510B1 (de) 2005-08-31

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Country Status (7)

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US (1) US7083816B2 (de)
EP (1) EP1406510B1 (de)
AT (1) ATE303073T1 (de)
BR (1) BR0211158A (de)
DE (1) DE60205910T2 (de)
FR (1) FR2827480B1 (de)
WO (1) WO2003007731A1 (de)

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FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
WO2008036646A1 (en) * 2006-09-18 2008-03-27 Purdue Research Foundation Leavened products made from non-wheat cereal proteins
US8501258B1 (en) 2006-10-13 2013-08-06 Jose Antonio Feregrino-Quezada Method for preparing milk-based beverages
US20100273718A1 (en) * 2006-12-20 2010-10-28 Danisco A/S Milk Protein Hydrolyzates with Reduced Immunogenic Potential
US20110020494A1 (en) * 2007-10-30 2011-01-27 Lars Petersen Growth medium for lactic acid bacteria
EP2123163A1 (de) * 2008-05-16 2009-11-25 Puratos N.V. Verfahren und Zusammensetzung für verbesserte Weichheit von Gebäck
WO2013092731A1 (en) * 2011-12-21 2013-06-27 Dsm Ip Assets B.V. Method for making a dough with a glutamyl endopeptidase
US20150150275A1 (en) * 2013-12-03 2015-06-04 The United States Of America, As Represented By The Secretary Of Agriculture Methods For Processing Acid Whey
DE102017200434A1 (de) * 2016-01-13 2017-07-13 Robert Finke Molke-haltiges Körperpflegeprodukt
CN113229368B (zh) * 2021-06-25 2023-06-20 西南林业大学 一种澳洲坚果果粕加工方法及其蛋白饮料

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Publication number Publication date
DE60205910D1 (de) 2005-10-06
FR2827480A1 (fr) 2003-01-24
US20040161493A1 (en) 2004-08-19
EP1406510A1 (de) 2004-04-14
BR0211158A (pt) 2004-08-10
US7083816B2 (en) 2006-08-01
WO2003007731A1 (fr) 2003-01-30
FR2827480B1 (fr) 2003-09-19
ATE303073T1 (de) 2005-09-15
DE60205910T2 (de) 2006-06-29

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